Ropa Vieja

Thu, 7 November 2024

Ingredients:

· 600 Chuck steak

· 2 Red Peppers (Sliced)

· 2 Onions (Sliced)

· 5 cloves of Garlic

· Can of peeled tomatoes

· 4 teaspoons sweet paprika

· 200 ml of Stock

· 1 tablespoon of oregano

· 2 teaspoons of cumin

· 1/2 teaspoon of cayenne

· 2 bay leaves

· Chopped coriander

· Handfull of stuffed olives (Halved)

Method:

• Heat oil in a large ovenproof pot over high. Cook chuck roast, turning occasionally, until browned on both sides, 3 minutes per side.
• Transfer to a plate.
• Cook the onion, peppers, stirring occasionally, until softened.
• Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown.
• Deglaze with a dash vinegar.
• Stir in the stock and cook, stirring occasionally,
• Stir in paprika, oregano, cumin, black pepper, and cayenne until vegetables are coated; continue to cook, stirring, until spices are fragrant, about 1 minute. Add tomatoes and coarsely break up with a spoon (they’ll continue to break down as they cook).
• Bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
• Cover and transfer to oven. cook until meat is very tender and shreds easily, 2½–3 hours. Let cool 15 minutes.
• Serve with white rice and black beans.